Quinoa is good for you, delicious, and easy to make. Learn three ways to cook quinoa and take your meal prep to the next level.
1 C quinoa, rinsed and drained
Stove top method:
Now bring two cups of water to a boil (for every 1 cup of uncooked quinoa). Add a heavy pinch of salt and then add your quinoa. Turn the heat down to a bare simmer, cover with a kitchen towel and then follow with a tight fitting lid.
Set a timer for 12 minutes letting the quinoa steam over low heat. When your timer buzzes, DON’T open the lid. Just turn off the heat, move the pot to a cool burner, and let it sit for at least 10 minutes.
Uncover, fluff with a fork, and serve.
Bring a big pot of water to a rolling boil (you want to have at least four times more water than quinoa). Salt it pretty aggressively, like you would for pasta. Add in your rinsed quinoa and boil for 14 minutes. When your timer goes off, drain your quinoa in a fine mesh sieve (or a colander lined with some paper towels), and transfer it back into the pot. Cover the pot with a tight fitting lid and let it sit, off heat, for 10 minutes.
Add two cups of water and a pinch of salt to one cup of rinsed quinoa in a large, microwave safe bowl. Cover with plastic wrap (or a microwave safe plate) and cook on high for five minutes.
Uncover, stir, recover, and microwave at 80% power for six to eight minutes or until all of the water is absorbed. Let it sit, covered, for 10 minutes.
Always give your quinoa a quick rinse before cooking, to get rid of the outer coating of saponin which while harmless, can make it taste bitter.
Cooked quinoa can be stored in an airtight container in the fridge for a week and in the freezer for up to 6 months.
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